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Golden Summer Squash & Corn Soup

July/August 2009

Your rating: None Average: 4.2 (105 votes)

Pureed summer squash makes a delicious base for this summery squash and corn soup. Start your meal with the soup or enjoy it as a light lunch. Fresh thyme and briny feta cheese give it fabulous flavor. For a variation, try the soup with any herb you have on hand or goat cheese in place of feta.



READER'S COMMENT:
"I like this recipe so much that I make a double batch every time. I also like to serve it alongside Eating Well's Lemony Lentil Salad with Feta. It's the perfect summer soup & salad meal. "
Golden Summer Squash & Corn Soup Recipe

21 Reviews for Golden Summer Squash & Corn Soup

08/17/2013
Anonymous
Feta?

Did I miss when you are supposed to add the feta? I'm making it now and see what to do with the unused portion of the feta at the end. Oh well, I'll wing it.

Comments
07/29/2012
Anonymous
Very tasty and healthy

Used 1 can cream corn instead of fresh corn, also used dried herbs instead of fresh, added some shredded left over chicken...turned out perfect. Good consistency and very tasty.

Comments
07/25/2012

This was very good. Just got done making a batch of it. Had some for lunch, asked DH is he wanted some. Well, there is none to put away. I will have to make a double batch next time.

Comments
06/04/2012
Anonymous
Wonderful summer soup!

My husband (who hates squash) LOVED it! Using my food processor to puree the squash and onion before finishing the soup made it so rich without the stringy texture of squash! The feta was wonderful and bright. The only thing I changed was using dried herbs instead of fresh and I did not add the salt. The salt was not needed thanks to the feta and herbs :) Save yourself the sodium intake and leave it out!

Low-calorie, less than 30 minutes to make
Comments
01/26/2012

This soup was delicious. The corn added a nice sweetness and crunch to the soup. The soup would probably be more filling if a protein was added to it...maybe some chicken?

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